Although there is no cooking involved in this cake, you do should make it the day before you need it because it has to stand in the refrigerator. It’s well worth the wait!
Ingredients
100g/4oz plain sweet biscuits (cookies)
50g/2oz digestive biscuits (Graham crackers)
50g/2oz chopped walnuts
100g/4oz butter
2 level tbsp caster sugar
75g/3oz golden syrup
50g/2oz cocoa
Icing
50g/2oz plain chocolate
75g/3oz icing sugar
large knob of butter
Method
1. Crush the both types of biscuits (cookies) and then mix with chopped walnuts.
2. Cream together the sugar, butter and golden syrup.
3. Beat in the cocoa, then the chopped nut and biscuit mixture until well mixed.
4. Put an 8 inch flan ring on a plate and mold the mixture to fit.
5. Leave in the refrigerator overnight.
6. The next day, take it out of the flan ring.
Icing
8. Put the chocolate, icing sugar and butter in a pan and add a tablespoon of hot water. Heat gently until the chocolate melts, stirring occasionally.
9. Spead the icing over the cake then leave to set.
Tags: baking | Cakes | chocolate | cookies | cooking | recipes | uncooked
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